Banana Spelt Muffins
Description
Loaded with healthy fats and fiber, these delicious banana-chocolate chip muffins are made with spelt, almond milk, coconut oil, and agave nectar.
Ingredients
•
1/2 cup almond milk
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1/2 cup coconut oil, melted
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3 small bananas, mashed
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2 eggs, lightly beaten
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1/3 cup agave nectar
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1 teaspoon vanilla extract
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2 cups spelt flour
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1 cup semi-sweet chocolate chips
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 (1/4 ounce) package unflavored gelatin
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
2
Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
3
Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
4
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.